Few pleasures appeal to the summer palate than fresh corn. Diving into an ear is so easy, so we decided to create a chowder of two bright green peppers (one has heat) with chowder in a vegan beet soup base. We garnished it with feta crumbles, which is why we call it “almost” so adjust as your eating habits desire.
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 5-6 organic white beets, peeled and cubed
- salt and pepper to taste
- 2-3 ears fresh corn
- 1/2 green bell pepper, finely chopped
- 1/4 hungarian wax pepper, finely chopped
Prepare the base of the soup. It is cream free but still yummy with fresh white beets and tasty garden onions. Drizzle olive oil in a deep saute pan and over high heat, saute onions and garlic until onions are translucent. Add 3 cups of water, salt, pepper, and beets, lower heat, stirring the edge of the pan to blend in the flavors well. Simmer for at least an hour, then cool. Puree completely then return to a sauce pot to reheat and adjust seasonings and consistency.
Boil a large pot of water and drop cleaned ears of corn into the water. Assuming that you are using fresh (hopefully local) corn, the blanching should take no longer than 2-3 minutes. Flash with cold water to stop the cook process, then slice the kernels off of the ears. Set aside. Chop peppers finely, stir in with the corn, then add to soup when you are ready to serve.
Garnish with feta crumbles (or not) and enjoy!